July Oil & Balsamic Sale: Must Try Recipes!

While stone fruits are perfect raw and out of hand,
grilling or broiling them caramelizes their natural sugars, giving them a depth
of flavor only heat and Mother Nature can create. Adding our Blenheim Apricot
White Balsamic enhances the fruits syrupy-sweetness and will definitely please
your summer dinner guests. Use any stone fruits you like; we think the color
contrast of apricots and cherries is gorgeous. Plan for one apricot and 2 or
three cherries per guest. Serves about 6.

What you need:

6 locally grown Blenheim apricots, halved and
pitted

At least 12 to 18 cherries, halved and pitted

2 Tbsp Sigona’s Fresh Press Extra Virgin Olive
Oil

3 tsp. Sigona’s Blenheim Apricot White Balsamic

1/4 tsp. kosher salt

A few sprigs fresh thyme

About 12 gingersnap or amaretti cookies, half of
them roughly crumbled or chopped

Vanilla bean gelato or ice cream

Directions: Preheat oven to 350°F.

In a large bowl whisk together the olive oil, balsamic and salt.
Add the stone fruit and thyme, toss to coat. Transfer to a rimmed baking dish
and bake for 15 to 20 minutes or until the juices are bubbling and the fruit
has started to soften a little.

Place the fruit under a low broiler for about 5 to 7 minutes or
until the fruit takes on a little brown color.

Scoop gelato or ice cream into six individual serving bowls. Add two apricot halves and a few cherry halves to each bowl. Finish each serving with one whole cookie and some cookie crumbles.

Fresh, fruits, grilled shrimp and Sigona’s Summertime Peach
White Balsamic just scream summer. The shrimp take on fantastic flavor from the
marinade and pair delightfully with the fresh flavors of the chop salad. Serves
2 to 4.

4 skewers (if wooden, soak in water for at least
10 minutes before use)

Directions: Begin by preparing the salad to give it time
to sit and allow the flavors to meld. In a medium bowl, gently stir together
all the ingredients, starting with just a pinch or two of salt. Stir
occasionally, while preparing and marinating shrimp; adjust seasoning as
needed.

In a medium zip-top bag, mix together the balsamic and oil.
Season lightly with salt and pepper then add the shrimp. Allow to marinate in
the fridge, flipping the bag every now and then, for no more than 30 minutes or
the balsamic will begin to cook the shrimp.

Remove shrimp from marinade and thread onto the skewers. Grill
the shrimp skewers on an indoor grill pan or outdoor grill over medium-high
heat for 1 to 2 minutes a side, flipping once, until the exterior is pink, tails are reddened and
the flesh is slightly opaque. Remove from grill and set aside.

Stir the salad and transfer to a serving platter. Place grilled shrimp skewers atop the salad and serve.

This appetizer will satisfy your desire for something with
crunch in a healthier way than chips! Roasting the peppers in Tuscan herb oil
gives helps infuse them with flavor as they soften, and the seasoned, toasted
panic is simply perfection. Drizzled with our sweet, syrupy 12-year-aged
balsamic, this appetizer is sure to impress. Inspired by Bobby Flay Fit. Serves
8 to 10.

Peppers:

About 10 to 12 mini sweet peppers, halved
lengthwise and seeded

1 Tbsp Sigona’s Tuscan Herb Olive Oil

Panko:

2 Tbsp Sigona’s Tuscan Herb Olive Oil

1 to 2 cloves garlic, minced

1/2 cup panko, gluten-free or regular

Salt and pepper, to taste

Topping:

Sigona’s 12-Year-Aged Balsamic

Chopped fresh basil

Directions: Preheat oven to 425ºF.

Toss the prepared peppers in a bowl with one tablespoon olive oil
then spread out in an even layer, cut-side up, on a foil-lined baking sheet.
Roast for 7 to 10 mins or until they’re softened yet maintain their shape. The
bottom sides will have browned a bit. Transfer to a serving tray, cut-side up,
and set aside.

Heat 2 tablespoons olive oil in a medium skillet over medium to
medium-high heat. Add the garlic and cook until fragrant, about 30 seconds,
then add the panko, salt and pepper. Toast, stirring constantly, until golden
brown, about 2 to 3 minutes, being careful that it doesn’t burn. Check
seasoning, adjust as necessary. Transfer to a bowl or plate and set aside.

Add a spoonful of the toasted panko to the bowl of each pepper
half on the serving tray. Just before serving, drizzle the dish with a couple
tablespoons of balsamic and sprinkle with chopped basil.